Serving a dish made with potatoes over noodles is common in Eastern European cuisine. The flavors and textures mesh beautifully. Spaetzle, a tiny German dumpling, is available in most well-stocked supermarkets in the pasta section.
- 12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1-2 tablespoons cooking oil
- 2 medium potatoes, peeled and diced
- One 7 1/2-ounce can tomatoes, cut up, with juice
- 1/4 cup water
- 1 1/2 teaspoons paprika
- 1/2 teaspoon salt
- 1/4 teaspoon caraway seed
- 1/4 teaspoon dried marjoram, crushed
- 1/4 teaspoon pepper
- Pinch of dried thyme, crushed
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- Hot cooked noodles or spaetzle
- Sour cream (optional)
In a large, heavy skillet cook chicken, onion, and garlic in 1 tablespoon hot oil for 3-4 minutes, or till chicken is tender and no pink remains. Drain off fat. Add potatoes, tomatoes, 1/4 cup water, paprika, salt, caraway seed, marjoram, pepper, and thyme. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes, or till potatoes are tender.
Stir together the flour and 2 tablespoons water; stir into chicken mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles or spaetzle. If desired, serve with sour cream.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
181 calories; 7g total fat; 71mg cholesterol; 449mg sodium; 11g carbohydrates; 2g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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